California Rappie Pie

Ingredients

In this California adaptation of Rappie Pie, we incorporate the essence of California cuisine by using fresh, locally sourced ingredients such as avocados, cilantro, and lime. The filling is lightened up with lean proteins like grilled chicken or tofu, and the traditional heavy cream is replaced with a combination of vegetable broth and Greek yogurt for a healthier twist. We alse have the original recipe for Rappie Pie, so you can check it out.

• 4 large potatoes, peeled and grated (about 4 cups / 480g) 4 large potatoes, peeled and grated (about 4 cups / 480g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 avocado, sliced 1 avocado, sliced
• 1 cup (200g) grilled chicken breast or tofu, diced 1 cup (200g) grilled chicken breast or tofu, diced
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• 1/4 cup (60g) Greek yogurt 1/4 cup (60g) Greek yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 20g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the red bell pepper, zucchini, corn, and cherry tomatoes to the skillet. Cook for 5 minutes, until the vegetables are slightly tender.
5. 5.
   In a small bowl, whisk together the vegetable broth, Greek yogurt, cumin, paprika, lime juice, salt, and pepper.
6. 6.
   Add the diced chicken or tofu to the skillet and pour the vegetable broth mixture over the ingredients. Stir well to combine.
7. 7.
   Grease a baking dish with olive oil. Spread half of the grated potatoes evenly on the bottom of the dish.
8. 8.
   Pour the vegetable and protein mixture over the potatoes, spreading it out evenly.
9. 9.
   Top the filling with the remaining grated potatoes, pressing down gently.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.
12. 12.
    Garnish with sliced avocado and fresh cilantro. Serve warm.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out the excess moisture from the grated potatoes to achieve a crispy crust.
• Avocado — Slice the avocado just before serving to prevent browning.
• Greek yogurt — Use a thick Greek yogurt for a creamy texture in the filling.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the vegetable and protein mixture.
• Experiment with different vegetables based on seasonal availability.
• Serve with a side of fresh salsa or guacamole for an extra burst of flavor.
• Leftovers can be refrigerated and reheated in the oven for a quick and satisfying meal.
• Customize the protein by using grilled shrimp or lean beef instead of chicken or tofu.

Serving advice

California Rappie Pie is best served warm, straight from the oven. Cut it into generous slices and serve as a main course alongside a fresh green salad.

Presentation advice

To enhance the presentation, garnish the pie with additional fresh cilantro leaves and a drizzle of lime juice. The vibrant colors of the vegetables and avocado will make the dish visually appealing.